General-purpose professional. The smokehouse is designed for industrial and craft production of smoked meat products. It enables to carry out automatic thermal processing of smoked meat products, i.e. reddening, warming-through, drying, smoking, cooking, baking and showering without any additional handling operation.

The UKM Central smokehouse enables the thermal processing of smoked products in the temperature range from 40°C to 110°C. All the steps of the process, i.e. reddening, warming-through, drying, smoking and cooking are carried out automatically without need of any additional manipulation between individual steps.

Cooking chambers enable to carry out the automatic thermal processing by cooking. The whole process of automatic thermal processing is controlled by microprocessor control unit. The chamber is suitable for thermal processing of ham and similar products in leak-proof casings of moulds. By request it is possible to provide the chambers with higher heater output and stronger panels for cooking at temperature above 160°C which enable its use for baking of products.

Cooking chambers enable to carry out the automatic thermal processing by cooking. The chamber is suitable for thermal processing of ham and similar products in leak-proof casings of moulds.The horizontal cooking chamber is equipped with slots to ensure the optimal circulating air flow and temperature distribution.

The mauting cooking and chilling are intended for industrial and craft production. The combination of a cooking chamber with steam heating and chilling chamber is concerned. They enable cooking with subsequent intensive chilling without product handling.
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The KMD air conditioned post maturing and drying units are designed for the second fermentation phase of the durable thermally unprocessed meat products or drying of thermally processed durable meat products. They are suitable for fermented products with starter culture and also GDL or classic production of durable salamis, sausages, ham, bacon and smoked meat.
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The transport system enables the automatic transport of trolleys into the smoking or cooking chamber, their subsequent automatic shifting from the cooking to chilling section after thermal processing and the subsequent dispatch after cooling-down.